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Monday, July 30, 2012

Kanjeevaram Idli

The humble South Indian breakfast the idli has an interesting avatar,a colorful, seasoned idli the Kanjeevaram idli.. A slight variation from the usual idly. The seasoning the cumin seeds, Ginger powder , flavor of asoefotida and pepper gives a distinct flavor and nice taste to this idly. It is very delicious and easy to prepare.

Ingredients

Raw rice - 1 cup

Parboiledi rice - 1 cup

urad dhal - 1 cup

For seasoning

Pepper - 1 tsp.

Jeera - 1 tsp.

Broken cashews - 2 tablespoon

Ginger - 1/2" piece

Chopped green chilli – 3 no

Curry leaves – few

Asafoetida - 1 pinch

Salt - as per taste

Ghee - 1 ladle

Method:

Wash rice and dhal and soak in water separately for 2 hours.

Grind the rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 8 hours or overnight.

Next day, heat ghee in a pan, Crush pepper and jeera to a coarse powder and also crush the ginger, hing, fried cashews, curry leaves and fry for a 10 seconds. Add this mixture to the batter and stir the batter well

Now the Kanjeevaram idly batter is ready. Pour the idly batter in the idly plates and cook it.

Coconut Chutney:

Ingredients

Coconut shredded-1 cup

Roasted channa dal- 43tbsp

Tamarind- Small piece

Green chilli-3

Salt-asper taste

Seasoning:

mustard seeds-1 tsp

Urud dal- 1tsp

Hing- ½ tsp

Oil- 1 tsp

Curryleaves- few

Method

1.Take coconut, pottukadalai, chillies , tamarind and salt and Grind all the ingredients in the mixer.

2. Heat oil. Add mustard seeds and when it splutters add urad dal, hing curryleaves. Add the seasonings to the chutney. Mix well. Chutney is ready. Tasty and fluffy Kanjeevaram idli ready to be had with chutney